Methi Chaman

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Methi Chaman

Description

Cooking Time

Preparation Time :30 Min

Cook Time : 35 Min

Total Time : 1 Hr 5 Min

Ingredients

Serves : 3
  • 1 bowls fenugreek leaves)


  • 400 gms paneer cut in cubes


  • 1 tsp cumin leaves


  • 1 tsp fennel seeds


  • 2 nos onions, chopped


  • 1 tbsp ginger-garlic-chili paste


  • 3 nos tomatoes, chopped


  • 1/2 tsp turmeric powder


  • 1 1/2 tsp kashmiri red chili powder


  • 1 tbsp coriander powder


  • 1 tbsp cardamom powder


  • 1/2 tsp fennel powder


  • 1 tsp garam masala powder


  • 1/4 cups cashewnut paste


  • 1 tbsp kasoori methi powder


  • 1 cups cream


  • 3 tbsp olive oil


  • 1 tsp salt


  • 1 cups water

Directions

  • Pluck leaves of fenugreek and discard stems. Wash thoroughly 3 to 4 times in water and drain thoroughly.
  • Chop the leaves and rub some salt on them.
  • Heat 1 tbsp oil in fry pan. Add paneer and fry till lightly colored. Transfer to a plate.
  • In the same pan, saute the methi leaves till they are wilted and cooked well. Add little oil if required. Transfer the methi to a plate.
  • Wipe dry the pan and heat remaining oil in it.
  • Add cumin and fennel seeds. Stir.
  • Add onions and cook till they are softened and lightly colored.
  • Add ginger-garlic-chili paste and mix well.
  • Add tomatoes and cook till they are softened and mushy.
  • Add all dry masalas and cook well.
  • Add cashewnut paste and adjust salt to taste. Mix well and bring the sauce the sauce to a simmer.
  • Add methi, kasoori methi powder, and paneer. Mix well. Add cream and simmer for few minutes.
  • Add some water if thinner gravy is required.